I'm a big chocolate enthusiast. So much so, from time to time, like addicts, I put myself into the chocolate pantry. Even when I do not eat, I think my eyes will be blind. This cheesecake is very reflective of me; chocolate base, chocolate filling and chocolate ganache.
Paycake, Cheese Cake, Cheese Pie ...
They all go to almost the same way...
The historic cook is based on the past, this taste is unsatisfying pastry.
According to historians, cheesecake was first introduced to athletes during the first Olympic Games held in 776 BC. With the Romans conquering Greece, this secret flavor came to the hands of the Romans and spread to Great Britain and Eastern Europe. This recipe, taken centuries later by immigrants through the United States, reached a daily extent with a thousand different types.
Cheesecake is classified as cooked and uncooked. Each class has its own counterparts, with cheeses used in its construction, chocolate, strawberry, banana and lemon.
It basically consists of 2-3 layers of cheesecake;
- Lower floor; biscuits, dough or sponge cake.
- Second layer; egg-based cheese mixture. Which cheese is used varies from area to area.
- The third layer is; you have completely left your creativity. Whether it is covered with fruit, or you add the flavor of the cake to the pastry cream, you can swim in the chocolate sea.
New York style cheesecake, one of the most famous cheesecake, is known for its rich and intense flavor, creamy and soft texture. I use cream cheese in my making. The most common of these cream cheese is America's indispensable cheese, the Philedelphia cream cheese.
It uses Italian style cheesecake, ricotto cheese. It's drier than the New York style.
French style cheesecake, made with Neufchatel cheese, light texture and aroma of this cheese.
In German cheesecake, quark cheese is used to make the cake softer, more puffy and lighter.
Materials: (for 20-22 cm cuff cake)
Make sure all materials are at room temperature.
- 2 pieces of 200 g cream cheese (make sure you have a high fat ratio when choosing your cheese)
- 3 large eggs
- 1 cup of powdered sugar
- 1/2 cup whipped cream
- 1 teaspoon vanilla extract
- 1-2 drops of lemon juice
- 2 soup spoons of cocoa
- 1 water glass of chocolate
For the base:
- 1.5 packets of cocoa biscuits
- 5 tablespoons butter (melted)
- 1 tablespoon of brown sugar (you can also use powdered sugar)
For Ganaj (taken from David Lebovitz):
- 1/2 cup whipped cream
- 120 gr bitter chocolate
- 1 tablespoon butter
- First, prepare your handcuffed mold. I used to grease your base. However, for a long time, I prepare a piece of cake by cutting the piece according to the base of greasy paper. I can make both cheesecake very easy and smooth, and I also save myself from the oil. I've been doing the same thing since I saw a technique in Joe Pastry that I cut pieces of greasy paper for the cake mold's walls. The result is quite successful.
For the base piece, instead of drawing and then cutting it off (I have always failed in handwork), I open the handcuffed mold, put my greaseproof on the bottom, lock it in place and fasten it, and cut out the remaining parts of greasy paper.
If you wonder and want to look at your photos, you can get Joe Pastry's technique here.
1.5 packets of chocolate biscuits (you can do it yourself as you can at home), put in your kitchen robot, add melted butter and sugar, till till the meal becomes tasteless. Pour this mixture of flour into your handcuffed cake mold and straighten it with your hand or a spoon. Cook for about 10 minutes in your oven that you heated at 175 degrees, then take it out to cool down.
For cheesecake filling, first take a quantity of your cream cheese with the help of roll paper / napkin. Then beat in the mixer for 3-4 minutes until it becomes creamy. Add the powdered sugar, continue to bloom for 2 minutes. Mix the lemon juice with a spoon in a separate glass, add to the mixture when it becomes thick, continue to bloom. Add the vanilla extract, cocoa, and the chocolate you've melted. Mix.
Add the eggs one by one into the filling material, mix. While you are adding eggs, you are a waitress for another, until the yellow of the previous egg breaks down. So mix up the yellow of the egg you first added until it breaks down and then add the other. After adding the last egg, leave the mixer and continue mixing the filler with the wire beater. When all the materials are free of roughness, pour the mixture onto the base you prepared. Hit your counter a couple of times to get air bubbles out. Mix the cheesecake after adding the eggs, air bubbles into the fill